Suchergebnisse

Bacillus cereus est une bactérie responsable de toxi-infections d'origine alimentaire représentant depuis 2011 la deuxième cause de TIAC en France. Pourtant l'impact en santé publique de B. cereus était auparavant très largement sous-estimé. En outre, B. cereus étant une bactérie pathogène principalement transmise par les aliments, elle représente un enjeu important pour les filières agro-alimentaires. Dans les années 1990s, plusieurs laboratoires d'INRAE ont orienté leurs recherches sur B. cereus, constituant la base du réseau éponyme porté par le département Microbiologie et Chaîne Alimentaire. Afin de mieux répondre aux questions que posaient la bactérie pour l'hygiène, la sécurité des aliments, et la santé humaine, le réseau a été étendu en France à des chercheurs de l'Anses, de l'Institut Pasteur, et à des laboratoires européens. Des projets de recherche collaboratifs impliquant l'Anses, des industriels, des centres techniques, ainsi que des formations, la participation à l'élaboration de normes et d'avis d'autorités sanitaires, ont permis une circulation des connaissances entre tous les acteurs de la sécurité sanitaire des aliments. Les recherches conduites par INRAE et ses partenaires ont eu un impact important sur la politique de santé publique, dans le cadre du suivi de la sécurité sanitaire des aliments. Il découle d'une prise de conscience par les acteurs du risque que représentait B. cereus, dans un contexte de sous déclaration de ce pathogène dans les années 1990s, le développement de méthodes de caractérisation de la bactérie reposant sur de nouvelles connaissances, et plus récemment de normes pour les appliquer. Un impact en santé publique a été obtenu par l'amélioration de l'hygiène dans les industries agro-alimentaires et la réduction des contaminations des aliments. Une nouvelle génération d'impacts se dessine, par la contribution d'INRAE et ses partenaires à une prise de conscience de risques sous-estimés que pose B. cereus à la santé publique. Cette étude a été conduite selon la méthode ...

Bacillus cereus est une bactérie responsable de toxi-infections d'origine alimentaire représentant depuis 2011 la deuxième cause de TIAC en France. Pourtant l'impact en santé publique de B. cereus était auparavant très largement sous-estimé. En outre, B. cereus étant une bactérie pathogène principalement transmise par les aliments, elle représente un enjeu important pour les filières agro-alimentaires. Dans les années 1990s, plusieurs laboratoires d'INRAE ont orienté leurs recherches sur B. cereus, constituant la base du réseau éponyme porté par le département Microbiologie et Chaîne Alimentaire. Afin de mieux répondre aux questions que posaient la bactérie pour l'hygiène, la sécurité des aliments, et la santé humaine, le réseau a été étendu en France à des chercheurs de l'Anses, de l'Institut Pasteur, et à des laboratoires européens. Des projets de recherche collaboratifs impliquant l'Anses, des industriels, des centres techniques, ainsi que des formations, la participation à l'élaboration de normes et d'avis d'autorités sanitaires, ont permis une circulation des connaissances entre tous les acteurs de la sécurité sanitaire des aliments. Les recherches conduites par INRAE et ses partenaires ont eu un impact important sur la politique de santé publique, dans le cadre du suivi de la sécurité sanitaire des aliments. Il découle d'une prise de conscience par les acteurs du risque que représentait B. cereus, dans un contexte de sous déclaration de ce pathogène dans les années 1990s, le développement de méthodes de caractérisation de la bactérie reposant sur de nouvelles connaissances, et plus récemment de normes pour les appliquer. Un impact en santé publique a été obtenu par l'amélioration de l'hygiène dans les industries agro-alimentaires et la réduction des contaminations des aliments. Une nouvelle génération d'impacts se dessine, par la contribution d'INRAE et ses partenaires à une prise de conscience de risques sous-estimés que pose B. cereus à la santé publique. Cette étude a été conduite selon la méthode ASIRPA ex-post.

Bacillus cereus est une bactérie responsable de toxi-infections d'origine alimentaire représentant depuis 2011 la deuxième cause de TIAC en France. Pourtant l'impact en santé publique de B. cereus était auparavant très largement sous-estimé. En outre, B. cereus étant une bactérie pathogène principalement transmise par les aliments, elle représente un enjeu important pour les filières agro-alimentaires. Dans les années 1990s, plusieurs laboratoires d'INRAE ont orienté leurs recherches sur B. cereus, constituant la base du réseau éponyme porté par le département Microbiologie et Chaîne Alimentaire. Afin de mieux répondre aux questions que posaient la bactérie pour l'hygiène, la sécurité des aliments, et la santé humaine, le réseau a été étendu en France à des chercheurs de l'Anses, de l'Institut Pasteur, et à des laboratoires européens. Des projets de recherche collaboratifs impliquant l'Anses, des industriels, des centres techniques, ainsi que des formations, la participation à l'élaboration de normes et d'avis d'autorités sanitaires, ont permis une circulation des connaissances entre tous les acteurs de la sécurité sanitaire des aliments. Les recherches conduites par INRAE et ses partenaires ont eu un impact important sur la politique de santé publique, dans le cadre du suivi de la sécurité sanitaire des aliments. Il découle d'une prise de conscience par les acteurs du risque que représentait B. cereus, dans un contexte de sous déclaration de ce pathogène dans les années 1990s, le développement de méthodes de caractérisation de la bactérie reposant sur de nouvelles connaissances, et plus récemment de normes pour les appliquer. Un impact en santé publique a été obtenu par l'amélioration de l'hygiène dans les industries agro-alimentaires et la réduction des contaminations des aliments. Une nouvelle génération d'impacts se dessine, par la contribution d'INRAE et ses partenaires à une prise de conscience de risques sous-estimés que pose B. cereus à la santé publique. Cette étude a été conduite selon la méthode ...

The Monte Carlo (MC) simulation approach is traditionally used in food safety risk assessment to study quantitative microbial risk assessment (QMRA) models. When experimental data are available, performing Bayesian inference is a good alternative approach that allows backward calculation in a stochastic QMRA model to update the experts' knowledge about the microbial dynamics of a given food‐borne pathogen. In this article, we propose a complex example where Bayesian inference is applied to a high‐dimensional second‐order QMRA model. The case study is a farm‐to‐fork QMRA model considering genetic diversity of Bacillus cereus in a cooked, pasteurized, and chilled courgette purée. Experimental data are Bacillus cereus concentrations measured in packages of courgette purées stored at different time‐temperature profiles after pasteurization. To perform a Bayesian inference, we first built an augmented Bayesian network by linking a second‐order QMRA model to the available contamination data. We then ran a Markov chain Monte Carlo (MCMC) algorithm to update all the unknown concentrations and unknown quantities of the augmented model. About 25% of the prior beliefs are strongly updated, leading to a reduction in uncertainty. Some updates interestingly question the QMRA model.

International audience ; A methodology based on the combination of two complementary approaches to rank microbiological risks in foods is presented. In the forward approach data on the pathogenicity of hazards and their behaviour in food during processing and following steps, up to consumption, are used in decision trees to qualitatively estimate the risk associated with foods. In the backward approach risks are evaluated based on the analysis of data available on the past occurrence of hazards and food-borne outbreaks. The categorisation of foods using the forward approach should prevail, and whenever it leads to a likely risk for a given food, the risk can be further qualified with the results from the backward approach. The methodology developed was applied to rank the public health risk posed by certain composite products, which contain both processed products of animal origin and products of plant origin (e.g., bread, cakes, chocolate). Despite limitations in the data available for these foods, valuable results were obtained. The method is therefore considered suitable for application with success to other types of food, and is proposed as a tool for risk managers to rank foods based on their potential food safety risks. Introduction In the World Trade Organization (WTO) Agreement on the Application of Sanitary and Phytosanitary (SPS) Measures it is stated that sanitary measures should be based on an assessment of the risks to humans, taking into account risk assessment techniques. In the European Union (EU), the general principles governing food and feed safety are laid down in Regulation (EC) No 178/2002 (General

International audience ; A methodology based on the combination of two complementary approaches to rank microbiological risks in foods is presented. In the forward approach data on the pathogenicity of hazards and their behaviour in food during processing and following steps, up to consumption, are used in decision trees to qualitatively estimate the risk associated with foods. In the backward approach risks are evaluated based on the analysis of data available on the past occurrence of hazards and food-borne outbreaks. The categorisation of foods using the forward approach should prevail, and whenever it leads to a likely risk for a given food, the risk can be further qualified with the results from the backward approach. The methodology developed was applied to rank the public health risk posed by certain composite products, which contain both processed products of animal origin and products of plant origin (e.g., bread, cakes, chocolate). Despite limitations in the data available for these foods, valuable results were obtained. The method is therefore considered suitable for application with success to other types of food, and is proposed as a tool for risk managers to rank foods based on their potential food safety risks. Introduction In the World Trade Organization (WTO) Agreement on the Application of Sanitary and Phytosanitary (SPS) Measures it is stated that sanitary measures should be based on an assessment of the risks to humans, taking into account risk assessment techniques. In the European Union (EU), the general principles governing food and feed safety are laid down in Regulation (EC) No 178/2002 (General

International audience ; A methodology based on the combination of two complementary approaches to rank microbiological risks in foods is presented. In the forward approach data on the pathogenicity of hazards and their behaviour in food during processing and following steps, up to consumption, are used in decision trees to qualitatively estimate the risk associated with foods. In the backward approach risks are evaluated based on the analysis of data available on the past occurrence of hazards and food-borne outbreaks. The categorisation of foods using the forward approach should prevail, and whenever it leads to a likely risk for a given food, the risk can be further qualified with the results from the backward approach. The methodology developed was applied to rank the public health risk posed by certain composite products, which contain both processed products of animal origin and products of plant origin (e.g., bread, cakes, chocolate). Despite limitations in the data available for these foods, valuable results were obtained. The method is therefore considered suitable for application with success to other types of food, and is proposed as a tool for risk managers to rank foods based on their potential food safety risks. Introduction In the World Trade Organization (WTO) Agreement on the Application of Sanitary and Phytosanitary (SPS) Measures it is stated that sanitary measures should be based on an assessment of the risks to humans, taking into account risk assessment techniques. In the European Union (EU), the general principles governing food and feed safety are laid down in Regulation (EC) No 178/2002 (General

Nearly 40% foodborne outbreaks in the European Union are attributable to food practices in domestic homes that include handling and preparation of raw chicken. Hand washing is an important way to prevent cross-contamination with pathogens during chicken preparation. This study, which is part of the EU Horizon 2020 funded consortium SafeConsume, aimed at quantifying and understanding hand washing practices in three categories of households and five European countries. A quantitative survey (n=1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with "The Observer XT" software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e.g. touching the bin, handling pets, and blowing the nose), indicating that they did not specifically consider ...

International audience ; Nearly 40% foodborne outbreaks in the European Union are attributable to food practices in domestic homes that include handling and preparation of raw chicken. Hand washing is an important way to prevent cross-contamination with pathogens during chicken preparation. This study, which is part of the EU Horizon 2020 funded consortium SafeConsume, aimed at quantifying and understanding hand washing practices in three categories of households and five European countries. A quantitative survey (n=1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with "The Observer XT" software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e.g. touching the bin, handling pets, and blowing the nose), indicating that they did not ...

Nearly 40% foodborne outbreaks in the European Union are attributable to food practices in domestic homes that include handling and preparation of raw chicken. Hand washing is an important way to prevent cross-contamination with pathogens during chicken preparation. This study, which is part of the EU Horizon 2020 funded consortium SafeConsume, aimed at quantifying and understanding hand washing practices in three categories of households and five European countries. A quantitative survey (n = 1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with "The Observer XT" software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e. g. touching the bin, handling pets, and blowing the nose), indicating that they did not specifically consider touching raw chicken as risky. Knowledge, habits, and equipment with regard to chicken and hand washing differed among European countries, resulting in safe and risky practices. ; This work was supported by the Horizon 2020 project SafeConsume (Grant Agreement No. 727580). ; publishedVersion

International audience ; Nearly 40% foodborne outbreaks in the European Union are attributable to food practices in domestic homes that include handling and preparation of raw chicken. Hand washing is an important way to prevent cross-contamination with pathogens during chicken preparation. This study, which is part of the EU Horizon 2020 funded consortium SafeConsume, aimed at quantifying and understanding hand washing practices in three categories of households and five European countries. A quantitative survey (n=1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with "The Observer XT" software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e.g. touching the bin, handling pets, and blowing the nose), indicating that they did not ...

International audience ; Nearly 40% foodborne outbreaks in the European Union are attributable to food practices in domestic homes that include handling and preparation of raw chicken. Hand washing is an important way to prevent cross-contamination with pathogens during chicken preparation. This study, which is part of the EU Horizon 2020 funded consortium SafeConsume, aimed at quantifying and understanding hand washing practices in three categories of households and five European countries. A quantitative survey (n=1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with "The Observer XT" software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e.g. touching the bin, handling pets, and blowing the nose), indicating that they did not specifically consider touching raw chicken as risky. Knowledge, habits, and equipment with regard to chicken and hand washing differed among European countries, resulting in safe and risky practices.